Chipotle Glazed Delicata Squash With Cilantro Lime Rice And Black Beans Recipes
CHIPOTLE-GLAZED DELICATA SQUASH WITH CILANTRO-LIME RICE AND BLACK BEANS
A spicy and sweet chipotle and honey sauce lends delicious Mexican flavor to delicata squash. Serve with healthy refried black beans and cilantro lime rice.
Provided by Cookie and Kate
Categories Main
Time 1h15m
Number Of Ingredients 20
Steps:
- Prep work: Heat the oven to 300 degrees Fahrenheit for the squash. Bring a large pot of water to boil on the stove for the rice.
- Cook the squash: Grease a large rimmed baking sheet or roasting pan. Whisk together the olive oil, 1 chipotle chile, adobo sauce, garlic, honey, and some salt and pepper in a small bowl (a mortar and pestle is ideal, so you can really mash together the ingredients). Taste and add another chile if you like.
- Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven and set aside.
- To cook the rice: Once your pot of water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork, then mix in the lime zest and juice, lemon juice, cilantro, butter and salt to taste.
- Cook the beans: In a 10-inch skillet over medium heat, sauté the onion and garlic in olive oil until fragrant. Add the cumin and stir until fragrant, about 30 seconds.
- Pour in the beans and 1/2 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about 1/2 of the beans. Add the roasted red peppers, stir, and season with salt and pepper to taste. Cover until you're ready to serve.
- Serve the beans on a bed of cilantro lime rice. Top with chipotle-glazed squash. Garnish with a couple of lime wedges.
Nutrition Facts : ServingSize 1 serving of rice with beans and squash, Calories 743 calories, Sugar 8 g, Sodium 829.3 mg, Fat 20.2 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 127.6 g, Fiber 23.3 g, Protein 22.1 g, Cholesterol 7.6 mg
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- Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
- Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 tablespoon olive oil and sprinkle with kosher salt.)
- Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
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